| Strawberry Chicken Salad Dressing: ½ cup honey ½ cup red wine vinegar 4 tsp soy sauce 1 garlic clove, minced ½ tsp ground ginger ¼ tsp salt Dash pepper SALAD: 1 lb. boneless skinless chicken breasts, cut into strips 1 tbsp vegetable oil 1 tsp butter 8 cups salad greens 1 pint fresh strawberries, sliced ¼ cup chopped walnuts Additional whole strawberries, optional In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink; drain. Add ½ cup salad dressing; cook 1 minute longer. Place the greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serve with remaining salad dressing. YIELD: 4 Servings. |
| Phyllo Baskets with Ice Cream and Strawberry Sauce 4 sheets phyllo dough, thawed 4 tbsp unsalted butter, melted 1 pint strawberries, hulled 2 tsp cornstarch ¼ cup granulated sugar 1 pint vanilla ice cream 1. Preheat oven to 325. Lightly grease 4 sections of a muffin tin. 2. Place 1 sheet phyllo dough on a clean work surface and, using a pastry brush, lightly brush sheet with melted butter. Place a second sheet directly on top of the first, brush with butter and cover with a third sheet of phyllo. Brush with butter and top with the fourth sheet of phyllo (do not brush this last sheet). Cut in half and then in half again so that you have 4 equal stacks of phyllo. Press each piece into prepared muffin tin, folding and overlapping phyllo, allowing edges to overhang. Bake until golden brown, about 20 minutes. 3. Meanwhile, place strawberries in a food processor and puree. Add cornstarch and pulse several times to blend. Strain into a small saucepan and heat over medium heat. When hot, add sugar and stir to dissolve. 4. Place a scoop of ice cream into each baked phyllo basket and drizzle with warm strawberry sauce to serve. |
| Sugar-snap Pea and Strawberry Salad 1 tbsp extra-virgin olive oil 2 tsp raspberry vinegar ¼ tsp Dijon mustard ¼ lb. sugar snap peas, including pods 4 cups ripe strawberries, thickly sliced 1. Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine. 2. Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run under cold water to stop cooking. 3. Drain. 4. Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad). 5. Serve immediately or chill for no more than an hour. 6. Recipe may be doubled, tripled, etc. |
| Strawberry Orange Fool 1 basket fresh strawberries, hulled, coarsely chopped 3/4 cup chilled whipping cream 1/3 cup plain yogurt (do not use low-fat or nonfat) 5 Tbs sugar 3 Tbs fresh orange juice 1 tsp grated orange peel 2 tsp Cointreau or other orange liqueur (optional) Additional strawberries halved Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.• Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau, if desired. Gently fold in strawberries. •Divide among 4 wineglasses or coupes. (Can be made 4 hours ahead. Cover; chill.) Garnish fools with additional halved berries and serve. |
| Feathery Pancakes & Strawberry Sauce ½ cup whole wheat flour ½ cup all-purpose flour 1 tbsp sugar 2 tsp baking powder ¼ tsp salt ¾ cup skim milk 1 tsp cooking oil 2 egg whites Nonstick spray coating Strawberry Sauce 1. In a mixing bowl combine flours, sugar, baking powder, and salt. Stir in milk and oil. In a clean bowl, beat egg whites till stiff (tips stand straight). Fold egg whites into flour mixture. 2. Spray griddle with nonstick cooking spray. Preheat griddle over medium heat. For each pancake, pour about ¼ cup batter onto the hot griddle. Cook over medium heat till pancakes are golden brown (1 to 2 minutes per side); turn to second sides when pancakes have bubbly surfaces and slightly dry edges. 3. Serve pancakes with Strawberry Sauce. Makes 5 servings 4. Strawberry Sauce: In a blender container or food processor bowl combine 2 cups fresh strawberries, 1 tablespoon sugar, and 1 teaspoon vanilla. Cover and blend or process till smooth. In a small saucepan, heat sauce till warm. Serve over pancakes. |
| Fruit Salad Avocado, diced Grapefruit, peeled and cut into quarters Red Onion, sliced Strawberries, cut in half Toss with balsamic vinegar and a little bit of olive oil for a refreshing side dish. |
| Blueberry & Strawberry Crisp 2 cups blueberries 2 cups strawberries, quartered ¼ cup light brown sugar, divided ¼ cup regular oats 3 tbsp all-purpose flour 3 tbsp butter, melted 2 tbsp chopped almonds, toasted Preheat oven to 350. Coat 4 (8-ounce ramekins with cooking spray. Toss berries with 1 tbsp sugar; place cup of berries in each ramekin. Combine remaining sugar with other ingredients; stir until crumbly. Sprinkle oat mixture over berries. Place ramekins on a baking sheet; bake at 350 for 20 minutes. |
| Fruity Strawberry Salsa 2 1/2 cups chopped fresh strawberries 1/2 cup chopped green pepper 1/3 cup finely chopped onion 2 Tbsp chopped fresh cilantro 1 Tbsp lime juice 1/4 tsp salt 1 to 2 jalapeno peppers, seeded & minced Lightly stir together all ingredients in a medium bowl. Cover & refrigerate for 30 minutes. Serve with tortilla chips or with grilled chicken or pork. |
Other Recipe
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- Apple
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- Misc.
- Nectarine
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- Radish
- Rutabaga
- Snap Pea
- Spinach
- Sweet Potato
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- Zucchini
Strawberry Butter Lettuce Salad with Candied Pecans
From Patti Herbert
2 tbsp butter or margarine
1 ½ cups pecans, halved
1 cup sugar
1 head butter lettuce
2 cups thinly sliced celery
1 pint fresh strawberries, hulled and halved
Dressing
2/3 cup white vinegar
½ cup sugar
3-4 green onions chopped
1 ½ tsp salt
2 tsp dry mustard
2 cups vegetable oil
3 tbsp poppy seeds
For Salad:
Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over
medium heat, stirring constantly until sugar melts around pecans and is caramel colored. Remove pecans with
a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and
break into pieces as needed.
Break up butter lettuce. Wash lettuce and pat dry with paper towels. Tear into bite size pieces.
Combine butter lettuce, celery, strawberries in a large bowl. Pour 1 cup dressing over salad mixture; toss
gently. Add reserved candied pecans; toss gently and serve immediately.
For Dressing:
Combine the first five ingredients in container of electric blender; cover and process until smooth. With blender
running, gradually add oil in a slow steady stream through open lid. Process until thick and smooth.
Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and chill. Store unused portion in refrigerator.
From Patti Herbert
2 tbsp butter or margarine
1 ½ cups pecans, halved
1 cup sugar
1 head butter lettuce
2 cups thinly sliced celery
1 pint fresh strawberries, hulled and halved
Dressing
2/3 cup white vinegar
½ cup sugar
3-4 green onions chopped
1 ½ tsp salt
2 tsp dry mustard
2 cups vegetable oil
3 tbsp poppy seeds
For Salad:
Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over
medium heat, stirring constantly until sugar melts around pecans and is caramel colored. Remove pecans with
a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and
break into pieces as needed.
Break up butter lettuce. Wash lettuce and pat dry with paper towels. Tear into bite size pieces.
Combine butter lettuce, celery, strawberries in a large bowl. Pour 1 cup dressing over salad mixture; toss
gently. Add reserved candied pecans; toss gently and serve immediately.
For Dressing:
Combine the first five ingredients in container of electric blender; cover and process until smooth. With blender
running, gradually add oil in a slow steady stream through open lid. Process until thick and smooth.
Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and chill. Store unused portion in refrigerator.
Shredded Beet Salad with Avocado and Strawberries
2 large beets, peeled and shredded
1 1/2 Tbsp (22 mL) extra virgin olive oil
1 tsp (5 mL) mustard seeds
1 Tbsp (15 mL) honey
2 navel or blood oranges
12 strawberries, thinly sliced
2 avocados, thinly sliced
2 Tbsp (30 mL) fresh mint, chopped
Place shredded beets in a medium bowl and set aside. Heat olive
oil gently in a saucepan over medium heat. Add mustard seeds
and cook about 1 minute, until they pop and change to a grey
colour. Remove pan from heat and stir in honey. Pour this
mixture over beets and toss to mix well.
With a sharp paring knife, peel oranges, removing white pith. Cut
oranges along the “equator” to make large 1/4-in (1/2-cm) thick
circles. Divide orange circles among 4 plates and top with
shredded beet mixture.
Decorate with strawberries and avocado slices and garnish with
fresh mint. Serves 4.
2 large beets, peeled and shredded
1 1/2 Tbsp (22 mL) extra virgin olive oil
1 tsp (5 mL) mustard seeds
1 Tbsp (15 mL) honey
2 navel or blood oranges
12 strawberries, thinly sliced
2 avocados, thinly sliced
2 Tbsp (30 mL) fresh mint, chopped
Place shredded beets in a medium bowl and set aside. Heat olive
oil gently in a saucepan over medium heat. Add mustard seeds
and cook about 1 minute, until they pop and change to a grey
colour. Remove pan from heat and stir in honey. Pour this
mixture over beets and toss to mix well.
With a sharp paring knife, peel oranges, removing white pith. Cut
oranges along the “equator” to make large 1/4-in (1/2-cm) thick
circles. Divide orange circles among 4 plates and top with
shredded beet mixture.
Decorate with strawberries and avocado slices and garnish with
fresh mint. Serves 4.
Strawberry Sundae
Ingredients
1 1/2 cups strawberries, washed, hulled and sliced
1/4 cup sugar, or to taste
4 scoops vanilla non-fat frozen yogurt
2 teaspoons walnuts, chopped
2 teaspoons semisweet chocolate shavings or sprinkles
Cooking Instructions
1. In a small bowl, sprinkle the sliced strawberries with sugar.
2. Puree half of the strawberries in a food processor to make a strawberry sauce. Reserve the sauce and the
remaining sliced strawberries in the refrigerator until ready to use.
3. Pour a few teaspoons of strawberry sauce into the bottom of each sundae glass. Add a scoop of frozen
yogurt to each and drizzle with more strawberry sauce. Add another scoop of frozen yogurt and top with the
remaining sauce and sliced strawberries.
4. Decorate each sundae with nuts and chocolate shavings.
Ingredients
1 1/2 cups strawberries, washed, hulled and sliced
1/4 cup sugar, or to taste
4 scoops vanilla non-fat frozen yogurt
2 teaspoons walnuts, chopped
2 teaspoons semisweet chocolate shavings or sprinkles
Cooking Instructions
1. In a small bowl, sprinkle the sliced strawberries with sugar.
2. Puree half of the strawberries in a food processor to make a strawberry sauce. Reserve the sauce and the
remaining sliced strawberries in the refrigerator until ready to use.
3. Pour a few teaspoons of strawberry sauce into the bottom of each sundae glass. Add a scoop of frozen
yogurt to each and drizzle with more strawberry sauce. Add another scoop of frozen yogurt and top with the
remaining sauce and sliced strawberries.
4. Decorate each sundae with nuts and chocolate shavings.
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